Can I make Sausage, Potato and Kale Soup ahead of time?

Yes, this soup reheats beautifully! You can make it a day or two ahead and store it in the fridge in an airtight container. The flavors actually deepen overnight, making it even more delicious. Just reheat gently on the stovetop over medium heat.

How do I store leftovers?

Keep leftovers in the refrigerator for up to 4 days. If you want to freeze it, I recommend leaving out the cream and adding it after reheating so the broth doesn’t separate.

Can I make this soup dairy-free?

Absolutely. Swap the heavy cream for unsweetened coconut milk, almond milk, or oat milk. It will still be creamy but lighter.

What kind of sausage works best?

Italian sausage is my go-to because it brings rich flavor and spice. You can use sweet or spicy, depending on your family’s preference. Chicken sausage or turkey sausage also work great if you want a leaner option.

Sausage Potato and Kale Soup Easy One Pot Comfort

Description

This cozy and comforting one-pot Sausage, Potato and Kale Soup is rich, creamy, and packed with hearty ingredients the whole family will love.

Ingredients

Scale

6 slices of bacon, chopped
1 pound Italian sausage
4 cloves garlic, minced
8 cups chicken broth
2 to 3 pounds Yukon Gold potatoes, diced
1 bunch kale, chopped (stems removed)
2 cups heavy cream
1 tablespoon Italian seasoning
1 teaspoon red pepper flakes (optional)
Salt and pepper to taste
½ cup shredded Parmesan cheese
Freshly grated Parmigiano Reggiano for garnish

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Instructions

Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove and set aside, reserving about 2 tablespoons of bacon grease in the pot.
Add garlic and onion to the pot and sauté until softened.
Stir in Italian sausage, breaking it apart with a spoon. Cook until browned and crumbly. Drain excess grease.
Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat and simmer for about 10 minutes until potatoes are just tender.
Stir in kale, heavy cream, Parmesan, Italian seasoning, and red pepper flakes (if using). Simmer for another 5 minutes to wilt the kale.
Taste and adjust seasoning as needed.
Serve hot with crispy bacon and extra Parmesan sprinkled on top.

Notes

For a lighter version, use milk or evaporated milk instead of heavy cream. To make dairy-free, substitute with unsweetened coconut milk or almond milk.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 3g
Sodium: 890mg
Fat: 38g
Saturated Fat: 18g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 21g
Cholesterol: 95mg